Servings: 2
Time for preparing: 16 hours
INGREDIENTS:
pork knuckle 900 g
light beer 500 ml
salt taste
ground black pepper taste
zira 1 pinch
garlic 2 cloves
onion 1 pc.
prunes 100 g
apples (pickled) 1 pc.
sauerkraut 400 g
vegetable oil 3 tbsp
PREPARATION:
Prepare the marinade: add salt, cumin and pepper to the beer, mix. Place the pork knee in the marinade for at least 12 hours.
Coat the pickled knee with crushed garlic. Place on a baking sheet and cover with foil.
Fry the knee in an oven preheated to 180 degrees for 3.5 hours, periodically turning the meat.
Garnish: sauté the chopped onion in vegetable oil until golden brown. Add finely chopped prunes and a soaked apple to the pan. Simmer for 5-7 minutes, then add sauerkraut and simmer for another 20 minutes.
Put the finished knee on a dish and add the garnish.
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